Description
A flavorful seafood soup infused with cilantro and spices, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow or white onion, diced
- 1 fresh green ancho chili (or poblano), deseeded, chopped
- 1 green bell pepper, chopped (optional)
- 6 cloves garlic, roughly chopped
- 1 tablespoon coriander
- 2 teaspoons cumin
- 4 cups fish stock or chicken stock
- 3 cups water, divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups small diced potatoes
- 2 cups diced carrots
- 2 whole bunches cilantro, including small stems
- 2 lbs seafood, mixed (shrimp, scallops, mussels, fish, or sub cooked chicken, or chickpeas)
- juice of 2–3 limes (to taste)
- Garnish: cilantro, thinly sliced jalapeño, dollop sour cream, crusty bread for dipping
Instructions
- Heat oil in a large, heavy-bottom pot or Dutch oven over medium-high heat. Add onion, and sauté for 2-3 minutes, stirring often.
- Add ancho chili and bell pepper. Turn heat to medium and sauté until tender, about 10 minutes, stirring often.
- Add garlic and spices and cook for 2-3 minutes or until fragrant.
- Scrape this all into a blender. To the blender add the two whole bunches of cilantro, small stems and all. Cut or twist off 1-2 inches off the stems, leaving the rest. Add 2 cups water to the blender. Blend everything until VERY smooth, at least 45 seconds.
- In the same pot, add 4 cups chicken broth or chicken stock, plus 1 cup water, add the salt and pepper, and bring to a boil.
- Add the small diced potatoes and carrots and simmer over medium heat until just tender, about 10 minutes.
- Once the potatoes and carrots are tender, add all the seafood and simmer gently until desired doneness, about 3-5 minutes.
- When seafood is cooked to your liking, stir in the blended cilantro mixture from the blender.
- Heat to a gentle simmer but do not boil to preserve the lovely green color.
- Squeeze in lime juice to taste. Adjust salt and lime juice as needed.
- Serve in bowls with cilantro sprigs, optional jalapeño slices, lime wedges, sour cream (optional), and crusty bread.
Notes
- For extra spiciness, add an additional ancho chili.
- Ensure to blend the cilantro until very smooth for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg